Poutine is a tasty combination of cheesy goodness with gravy and potatoes, a delicious blend that will bring you pure comfort as you enjoy it!
This Poutine Recipe is a delicious, classic Canadian dish made from French fries, cheese curds and gravy. It’s a great recipe to serve at a party as an appetizer, side dish, or to enjoy as a main course year round!
Many food bloggers use a tool called Google Analytics and one of the coolest features is seeing where our readers are from. Of course the United States is responsible for the majority of traffic to Savory Experiments, but the second runner up was Canada.
My friend and cooking buddy, Nathalie, suggested that I try making a traditional Canadian dish. Oddly enough, when you Google “Famous Canadian Dishes,” Poutine is the front runner and I happen to love Poutine (ok, I really just love cheese curds).
So for all my non-Canuck readers, what is Poutine? Cheese and gravy fries, but with cheese curds. The traditional version of Poutine uses actual French Fries, but when I am hand cutting my potatoes, I’m super lazy, so I decided to make potato slices instead. They also hold a lot more gravy and cheese, like a little spud plate.
If you liked this poutine recipe, check out these other easy potato recipes:
If you are looking for even more fabulous appetizers, snag a copy of my Easy Appetizers Beyond Dips Mini-Cookbook. Available here for only $0.99, one of these fun and festive appetizers sure to be the hit of any gathering!
This Poutine Recipe is a delicious, classic Canadian dish made from French fries, cheese curds and gravy! Poutine is pure mouth watering comfort food!
- 3 pounds red potatoes cleaned and cut into 1/2 inch thick medallions
- 2 tablespoons sea salt
- 2 cups chicken gravy
- 6 ounces cheese curds plain (buy extra because you will eat some along the way!)
- Vegetable oil enough to fill up to 3 inchesa large, high rimmed pot
- Place sea salt and 1-2 cups water in a large mixing bowl. Slice red potatoes into 1/4 inch medallions. Place directly into salted water bowl to prevent browning. Add more water if needed to make sure the potatoes are covered.
- Prepare chicken gravy if you are making from scratch. Bottled does not need to be warmed ahead of time.
- Heat oil in a large, high rimmed pot or Dutch oven. Drain potatoes medallions well. Heat oven to 200 degrees.
- Working in 3-4 batches, slowly lower potato medallions into hot oil using a fry spoon. Be prepared for a little bit of spitting from water remnants on the potato slices. Fry for 5-6 minutes or until browned and tender. Remove to a paper towel lined baking sheet and place in the oven to stay warm. Continue with remaining potato medallions. The trick is to remove them when they are still soft inside, like a French fry, and before they get to the point of being a potato chip.
- Remove warming potato medallions from the oven and preheat broiler on high. Transfer medallions to an oven safe, rimmed serving dish. Top with gravy and finally, glorious cheese curds. Place under the broiler for 3-4 minutes or until cheese curds are slightly melted.
If you've tried this recipe, come back and let us know how it was!